Title: Italian Bean Patties with Tomato-Basil Relish
Categories: Vegetable Entree Vegan
Yield: 6 Servings

2	cn	Great Northern or navy beans
		Drained, rinsed, 15 oz each
1	c	Tomato, finely chopped
2		Green onions, chopped
6	cl	Garlic, minced
1 1/2	ts	Dried thyme
3/4	ts	Dried sage
1	ts	Ground cumin
1/4	ts	Black pepper
1/8	ts	Cayenne pepper
		Salt
1/2	c	Cornmeal
		Olive oil cooking spray
6	sl	Italian bread or buns
1	lg	Garlic clove, halved
TOMATO-BASIL RELISH
1 1/2	c	Plum tomatoes, chopped
1/4	c	Fresh basil, chopped OR
2	ts	Dried basil leaves
3	ts	Lemon juice
1/2	ts	Worcestershire sauce
		Salt
		Pepper

Coarsely mash beans with potato masher or process in food processor, using pulse technique. In a bowl mix tomato, green onions, minced garlic and spices. Add enough cornmeal to make a firm, but not dry mixture; season with salt. Refrigerate mixture 1 to 2 hours for flavors to blend. Form bean mixture into patties. Spray large skillet with cooking spray; heat over medium heat until hot. Cook patties until browned, about 5 minutes on each side. Broil bread 6 inches from heat source until browned, 2 to 3 minutes on each side; rub both sides of bread with cut clove of garlic. Spoon Tomato- Basil Relish on bread or on patties; top with bean patties and garnish with basil. Tomato-Basil Relish: Combine tomatoes, basil, lemon juice and Worcestershire sauce; season to taste with salt and pepper. Refrigerate until serving time. Per serving: 307 cal; 59 g carb; 15 g pro; 2 g fat (7% of calories from fat); 731 mg sodium; 0 chol

Typed by Roberta Thompson Source: The News-Enterprise, Elizabethtown KY; "Sizzlin' Veggies" column in Food section by Mary Alice Holt; April 20, 1995

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